Tag Archives: medrich

Just about everyone enjoys a little (or a lot) of chocolate every now and again, whether it comes in the form of a hot mocha from a coffee shop or a batch of homemade brownies. All chocolate desserts start with some form of chocolate, whether it is cocoa powder or chocolate bars, and it only takes a quick walk down the baking aisle or the ... Read More »

I’ve always felt that you can’t go wrong with an Alice Medrich cookbook because her recipes are consistently good and always seem to offer a good variety to choose from when you’re in the mood to do a little baking but don’t know exactly what you want to bake. These same things are true about her newest book, Sinfully Easy Delicious Desserts, only these recipes ... Read More »

The name alone of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth is enough to make you crave a freshly baked, homemade cookie. Flavor is always important to a cookie, but when Alice Medrich decided to organize her newest cookie book by texture it was a stroke of brilliance because the texture of a freshly baked cookie is exactly what keeps us all in the kitchen baking. The ... Read More »

Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, ... Read More »

Gelato is Italian ice cream. While in composition it is not that different from other frozen treats, there are a couple of things that set it apart from a standard ice cream. First, it is generally made with more milk milk than heavy cream. Some recipes use all milk, as this one does, and others use just a touch of cream. I’ve had many shopkeepers ... Read More »

Looking at the picture of Rorie‘s recently baked marble bundt cake inspired me to pull out my copy of Alice Medrich’s Chocolate and the Art of Low Fat Desserts to make the very same recipe. I won’t go on about how much I love this cookbook (again), but I will say that this is an excellent cake and all the better because it’s actually quite ... Read More »

I found this recipe in an older issue of Cooking Light magazine that I happened to be flipping through. Apparently there is a good reason to save all those old issues, because this recipe makes delicious cookies. I know it’s listed on their website and has been included in their Christmas Cookie recipe collection at least once, too, so a subscription isn’t crucial to getting ... Read More »

Too cakey, too dry, too dense, too wet, too greasy, too many nuts, not enough nuts. What is the perfect brownie? I sincerely thing that everyone has a different mindset when it comes to brownies. Some people like them to be like a moist, dense, chocolate cake, while others prefer them to be a sort of lightened fudge. There are some who won’t eat them ... Read More »